See below for the giveaway but I am super excited to tell you about Camilla’s latest cookbook, The Complete Coconut Cookbook. Do not let the title mislead you. Yes, this is a cookbook which includes recipes for all things coconut – coconut oil, coconut milk, coconut sugar, dried coconut and coconut flour. However, it is also entirely plant-based vegan, gluten-free, grain-free and nut-free. Because there are easy substitutes for the oil and sugar, this is a rather comprehensive vegan cookbook.

Although I am not entirely sure why someone would make a cookbook that was vegan, GF and nut-free, it certainly required Camilla to be quite innovative in the kitchen. For her baking recipes, a combination of coconut flour, psyllium, chickpea flour and potato starch are used. I tried the apple coconut cookies, although they tasted more like muffins but were delicious (soft and moist). I was hoping the chocolate cherry biscotti might be a bit more crispy, although unfortunately it softened in my air-tight container overnight. I see these as interesting starting points for those who are seeking non-traditional baked goods.

However, as I showcased here, there are plenty of delicious savoury options, too. I loved, loved, loved the cabbage soup with cilantro.

This was also a fun spin on a vegetable salad: cauliflower is riced and tossed with Moroccan spices, dates and cilantro. The savoury spices (cumin and cardamom – although I think cinnamon would have been better) worked well with the sweet dates. My only complaint was that I picked a big head of cauliflower, so I needed more dressing. No fault of the author, as I guess there are truly puny cauliflowers out there.

Thankfully, the publisher allowed me to share the recipe AND giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the cookbook, please leave a comment below telling me your favourite way to eat coconut. The winner will be selected at random on November 23, 2014. Good luck!

Rob did some more investigating. He found a program that would figure out if I had any duplicate files irregardless of the name.

WOO! After three days, my program to find duplicate files on your external hard drive has completed. It has found at least172 GB of duplicate files. We need to clean them up!!!!!!!!!!!!!!

His emphasis, not mine.

So apparently, I come with baggage. Electronic baggage.

There used to be a time when I couldn’t fit everything on my hard drive, but once I had 1 Tb on my external hard drive, I haven’t thought much about my space usage.

Rob didn’t appreciate my old school way of culling my photos: copying them into a new folder. Sometimes I had 4-5 copies of the same photo with my disjointed backing up. Now we get to do some culling!

Rob is doing a great job tackling our leftover food stuffs. This was an absolutely, wonderfully delicious pea curry he made with the peas in the freezer and spices from the pantry. I am not saying that just because Rob made it and everything tastes better when someone else cooks for you, but honestly this was gourmet Indian and made me a pea-lover. I love beans but peas are not as high in my “love list” but this, guys, was incredible.

Creamy with a rich-tomato broth with bright green peas, this was a keeper. Sadly, this curry has a really long ingredient list, which seems almost disjointed and muddy, but have faith. This was delicious and completely worth the effort (and definitely Rob’s effort!).

The difference is that I liked rice krispies as a kid but hated rice pudding. My brother loved it, but me, not so much.

However, spice it up with chai-infused flavours, sweeten it with apple, dried currants and a touch of maple syrup, bathe it in coconut milk and sprinkle it with pistachios along with leftover short-grain brown rice, and I am a happy camper.

This is no quick-fix rice pudding but it sure is delicious. My friend who tried it said it was the best rice pudding she had ever eaten.

This is my take on Tess Masters‘ version found in her gorgeous new cookbook The Blender Girl. Do not let the title mislead you too much. Yes, this is a cookbook where nearly every recipe uses a blender, but this does not mean only smoothies. The recipes are all gluten-free and vegan with only natural sweeteners. The recipes revolve around whole foods. Raw and cooked recipes are included. Tess has recipes for juices, smoothies, dips/spreads, soups, dressings, sauces and even desserts. She has entrees that use homemade sauces, including her penang curry and creamy mushroom stroganoff. Desserts include sugar-free no-pumpkin pie and chocolate-chile banana splits. Breakfast favourites including pancakes and crepes, with delicious toppings like ginger-apple-pear butter and instant raw raspberry jam. She even finds a way to use a blender for rice pudding.

She knows her stuff. It may dirty another container but I liked how a portion of the rice was pureed to thicken the rice pudding. It was rather ingenious.

She is a girl smitten by her high-speed blender. I can tell. I have one, too, and I find it hard to remember what my kitchen was like without it. Do you need an expensive high speed blender for this cookbook? Certainly not. However, you definitely need something with a blending capacity, may that be a regular blender, an immersion blender or a food processor. If you don’t have a blender, you could still gain inspiration from her creations. Your textures may be different but it would be fun to see what else you could make.

Thankfully, the publisher allowed me to share the recipe and giveaway the cookbook to a reader living in the United States. To be entered in the random draw for the cookbook, please leave a comment below telling me what you love to make with your blender (or blending instrument). The winner will be selected at random on April 20, 2014. Good luck!

Recently, Rob and I have been flip-flopping. One weekend Rob is home alone. The next, I am home alone as Rob is out. Travelling separately. Although I probably received the brunt of the solo travels as I ventured to the cold Canadian winter alone. Rob, however, is travelling without me but visiting and meeting friends throughout the US.

This weekend, he also left me without a car. My bike gets me to and from work but on the weekends, the car brings me to groceries. Our loot is too big to bring home on a bike. Oftentimes, Rob will also pick up random missing ingredients throughout the week… so I lost that convenience, too. Although, we planned for this: a double grocery haul last weekend. This week, I get to eat through the fridge and pantry. And tackle my languishing winter squashes.

I am sure I am not the only one with winter squashes on my counter (right?). It happens every year to me. Houston-time, included.

Winter squash may not still be on your radar but with the last winter blast, a warming stew is hard to turn down. (I am not playing with you, Houston does get cold. I had pants on last week).

I finally decided to tackle Hannah’s Chickpea and Pumpkin Lemongrass Curry. Unlike most curries, this one has NO CUMIN. Blasted! A bit more sweet with the kabocha squash which worked well with the aromatics like cardamom and coriander, but still tempered by ginger, mustard and chile with a luscious coconut-infused broth spiked with lemongrass.

Do you still have winter squashes looming around? Heck, it is still winter, right? I shouldn’t feel too guilty, right? :)

Panela and I were first introduced in Colombia. An unrefined sugar, typically sold in block form, it is commonly used in South American desserts. I brought some back to Canada and was interrogated by the US immigration officer as we transferred in Miami. I told him I had bought panela (pa-nell -la), a type of sugar. He explained to me that I wrong. It was pronounced pa-ney-ya. The women in the market that sold it to me spoke Spanish, and I heard her loud and clear: it was panela. With an L. In any case, when he told me I could bring my sugar across the border, I scooted right on out.

I rarely see panela in Canada, but have seen it countless times in Houston. Oftentimes, it is labelled as piloncillo, the Mexican name as panela is also a type of Mexican cheese. A small cone can be found for 70 cents or so, at most supermarkets but it can also be found in large blocks and possibly ground.

In the spirit of holidays, candies and confectionaries, I broke it out for my latest treat: Indian Burfi. It sounds more dramatic, but really it is similar to my maple pecan shortbread cookies because it is simply nuts and sweetener with an Indian twist from cardamom and saffron. I used panela as my sweetener of choice, but you could substitute brown sugar (likely coconut sugar, and possibly maple syrup or agave, too) which imparted a delicious molasses undertone.

I called these Indian Cashew Pistachio Bars or Kaaju Pista Burfi, as this was what Raghavan Iyer called them in Indian Cooking Unfolded. I have told you about this lovely cookbook earlier, but it bears repeating because I really like it. Iyer has taken Indian cooking to its elemental components and teaches you how to cook Indian from the ground up. The recipes span meat, vegetarian and vegan options, with limited ingredients. He has capped himself at 10 ingredients, and many recipes are far more simple. While he may sacrifice in authenticity, he does not sacrifice in taste, coaxing the most from limited ingredients.

I bring up authenticity, but I lay no claim to being an expert in traditional Indian cuisine (although we make killer dal). Iyer openly admits burfi is typically much more sweet than this recipe and is actually an adaptation of a raw recipe from Jugalbandi who seemed to have sinced moved to Nitrivore, but it too, is an abandoned blog. Soma’s recent post makes me think these treats are closer to katli instead of burfi, which she describes as a sugar-nut treat. Truthfully, my fusion spin with panela, makes them even less authentic but no less delicious. As Iyer promised, these are not uber sweet. There is a subtle hint of cardamom among the molasses-infused treat. Rob thoguht it needed more saffron but I thought it was perfect. I can not really taste the saffron, so feel free to omit it.

While I typically shy away from Indian desserts, I am thrilled that I tried these. They were delicious. While Diwali has come and gone, this would be equally suited for something different on a holiday cookie spread. I blame it on the cardamom. Or the molasses. Or the nuts. They all taste like hugs. :)

I really want to share this cookbook with you and I am thrilled because the publisher is letting me give a cookbook to FOUR lucky readers living in the continental United States. To be entered, please leave a comment here, telling me about your favourite Iyer recipe (he has also penned our favourite Indian cookbook, 660 Curries). If you haven’t made anything by Iyer yet, have a look through Indian Cooking Unfolded on amazon or google books (or my list below) and tell me what you want to cook the most. I will randomly select a winner on December 24, 2013. Good luck!

In our minimalism, we have made it difficult to host big parties. Unless it is standing room only or BYOC (bring your own chair). For now, we’re maxed out at 4. You see, we only have 2 kitchen chairs. When we move our table next to the couch, we can fit another 2 people. It actually worked pretty well for curry and games last weekend.

We have a large curry repertoire, but decided to play it safe and serve our favourite: Dal Bhat. Like most curries, this one tastes even better as leftovers, giving us the perfect excuse to make a big batch in advance and keep leftovers for the rest of the week.

I still haven’t figured out what makes our Dal Bhat a Nepalese specialty. When our friend travelled to Nepal and hiked up to Everest base camp, she told us our dal was superior to anything she ate there. Dal bhat translates into lentils and rice, and it could be spiced in any matter. Random vegetables are also added.

Before I left Toronto, I spotted this curry: a Nepalese curry with toor dal. I wanted to use up the last of my toor dal before the move and it looked perfect. I really enjoy the creaminess of toor dal and this curry had many of my favourite spices also found in our version of dal bhat, including cinnamon, cardamom, ginger, and garlic. Is that what makes it Nepalese? No cumin or coriander, but this one includes tomatoes which I added to the tarka and cilantro as an (optional) garnish. How could this not taste good? Trust me, it was spot on delicious.

Have no toor dal? Red lentils or split peas would be good substitutes. Have toor dal and need more ideas? Here are other curries with toor dal:

With a name like “Brown Sugar Cardamom Snickerdoodles”, you might think I was creative in the kitchen.

The joke’s on you because, I just worked with what I left in my pantry while I was still in Toronto.

Without any chocolate in the house, I had to turn to non-chocolate dessert options for our going-away party. I knew I was going to make baklava, since I had planned to make it a few months ago and had all the ingredients (mostly). Plus it would be a treat for my parents who came up to help us pack and move.

But I wanted to make something else, too. I perused Isa’s blog for inspiration: Chai Spiced Snickerdoodles. However, I had no white sugar and not all of the chai spices…. but I still had brown sugar. I was not entirely sure whether it would work, so I googled brown sugar snickerdoodles. I came across Joe Yonan’s Cardamom-Brown Sugar Snickerdoodles. Brown sugar would work, it seemed. And my lack of spices would not be a deterrent, either: I had cardamom. However, Joe’s recipe was not vegan so I tweaked Isa’s recipe with my pantry subs.

And of course, while baking seems so simple, I definitely prefer the ease of raw desserts. As I made this, I was scratching my head wondering what to do with the clumpy brown sugar that was not dissolving. Heating it was a possibility but I wasn’t sure that would still work since I had already added it to the liquids. I consulted the Mom guru midway during my baking escapades. If the sugar had not been added yet, she suggested microwaving the brown sugar. Since I had already added the liquids, she had another fantastic idea: pulverize it with a blender. Since I already dirtied my vitamix to make homemade cashew milk for the cookies, it was easy to blend away the clumps, too. Worked like a charm.

Some of the comments from Isa’s recipe implied the dough could be very sticky to work with. Mine was not sticky in the slightest. Easy to work with, flatten as balls and roll in a cardamom-spiked brown sugar coating. I used large crystal Demerara-style brown sugar for the coating and saved the clumpy brown sugar for the cookie.

And the verdict? You will have to rely on Rob’s judgment. My Mom does not hold too much faith in Rob’s opinions of my food (is he really biased?) but trust me, there are plenty of things he does not like and he will tell me so. Around the same time, Rob was gifted with local maracons. However, they were very fragile and slightly smooshed during transport. After he tried a snickerdoodle fresh from the oven, he told me it was better than the macarons! They were smooshed macarons, but still, they were macarons, nonetheless. These cookies were crispy on the outside, soft on the inside with a sweet caramel flavour thanks to the brown sugar with a hint of exotic cardamom.

And if Rob’s opinion is not enough, let’s just say the cookies were demolished within minutes at the party. Granted, I served them before the pizza had arrived… and no one had issues with cookies as an appetizer.

One of my favourite parts of my roadtrip to Houston was meeting friends. Friends that I have only corresponded with through blog comments and emails.

I have met afewotherbloggers in person and it can be both nerve-wracking and rewarding. It is a bit like online dating. You feel like you know them without doing it in person. There can be a disconnect. How well do you really know them? Perhaps only the part they have shared publicly. On top of that, I narrate their voices in my head, perhaps erroneously. I was a bit shocked when I met Hannah for the first time. I shouldn’t have been… but yes, she has an Aussie accent! (which you can totally listen to here). Or when I met Laura, and she said y’all within a minute. You know you aren’t in Canada anymore when they start saying y’all.

Anyways, this brings me to Ellen and Andy. I was thrilled to meet up with her for breakfast as we skirted out to New Orleans. I really felt like we connected and had Rob not reminded us of our 7 hour drive ahead of us, we could have chatted all day. Ellen and Andy knew me well enough to warn me about things I had not learned yet: Americans and their guns (apparently there is a city that require everyone to own a gun!), how expensive American health insurance can be (while I always knew American health care was the most expensive in the world, I never had actual numbers to feel. We needed to find bridge health insurance which is $500/month for healthy people!), and tips on how to beat the heat.

I am a lover of tisanes and Ellen had a delicious iced tea to sip. It has been a while since I’ve had iced tea. I grew up loving the uber sweetened Nestea and I know that in the US, iced tea can be simply iced tea. Unsweetened, in all its glory, which was a shock when I liked the sweetened stuff. This time, though, instead of a steeped black tea concoction, Ellen made an iced strawberry lemonade. I have actually stopped buying fruity teas (except apple cinnamon – I still like that) because I don’t like them. I don’t know what it is. I have gravitated to earthy, spicy chai-based teas. Or lemon (+/- ginger) ones. Or mint brews. But not strawberry. Anyways, I digress. Ellen explained she brewed it for iced tea. That’s the way they drink in the South. When in the South, do as the Southerners.. ;)

I tried it, and I was smitten. Ellen sent me home with my own package so I could make my own tea once I arrived. That tea did not last more than a week in my house. It was so good. Let’s just say, Houston is hot. A girl needs to drink.

While I have added it to the bucket list to try and recreate in my own kitchen (the tea seems to be mainly dried apples and strawberries with rosehip peels and marigold petals, that I will probably omit), I ended up trying this delicious brew first which uses my kitchen staples.

Warming spices cinnamon and cardamom are paired with a bit of zip from the ginger. If you leave it to steep a long time, cinnamon will be the dominant flavour but that is good, too.

Rob will tell you I have a hard time drinking water. He thinks it runs in my family. No problems with hydration when I make this, though.

PS. Also on the bucket list: making the apple cinnamon macaroons Andy made for breakfast (only one of many delicious treats for our breakfast feast). Delicious! :)

I say what’s not the new school vegan? Variety is key! Everything is fair game!

I may choose chickpeas day in and day out for a few months (you have been warned, hehe), then I am loving lentils the following month and the next bit is all about black beans. By the time I eat chickpeas again, I have forgotten how wonderful they were and the cycle repeats itself ad nauseum.

Out of all the vegetables, we buy broccoli fairly routinely. Rob loves it. Steamed, it is a simple side for any meal Rob wants to healthify. Rob also loves adding broccoli stems to besan chilla and tofu scrambles and creamy broccoli dal continues to be one of our favourite meals.

However, as rated by my most popular tags on the blog, broccoli does not even make my sidebar!

Thus, it is time to diversify our broccoli uses.

This is a rice pilaf from 1000 Indian Recipes which is basically old-school vegan gone Indian! Brown rice and broccoli fragrant from Indian spices with sweet caramelized onions. Savoury spices like cardamom, cinnamon and cloves infuse the rice as it cooks and a tarka (spiced oil) is used at the end to get the mustard and cumin seeds to pop. Sadly, I didn’t find this dish as flavourful as I anticipated and was a bit disappointed. Next time, I would increase the spices and perhaps decrease the amount of rice. And likely add some beans for a complete meal.

Most people probably roll their eyes when they hear you have dietary restrictions. I know my food choices can be a pain in the butt for some people but imagine combining it with other allergies and restrictions? I have a friend with a severe allergy to sulphites, another friend who won’t eat nightshades and beans and I recently met someone with some crazy diet for interstitial cystitis and I could only remember her telling me she eats no spices. I love trying to find meals we can enjoy together, though. I think the worse was when I was trying to find common meals I could share with my grandfather who needed a low potassium, low salt, and low cholesterol diet. The low potassium part made it the most challenging since he couldn’t eat any whole grains, beans, nuts or seeds which are my protein sources. Meal planning is like a fun puzzle for me although others probably find it a headache. :)

Recently I was asked to suggest meals fit for entertaining. Not usually a problem, because I keep a list for myself in case I forget. However, there was a caveat: no garlic, no onions, no leeks, no shallots, no green onions (no alliums). I know there are multiple reasons to avoid them (including those who are doing the FODMAPS thing), but they continue to be a staple in my diet. More than just aromatics, they have a lot of health benefits, too.

The request planted a seed in my head, though. What kinds of meals are naturally free from alliums? I know some people just don’t like chopping garlic and onion, and some Indian recipes call for asafoetida as a substitute. Thus, I looked through my Indian bible, 660 Curries, and while I didn’t pick a recipe with asafoetida, I picked one without onions and garlic.

Cooking without the typical aromatics meant we needed flavour from elsewhere: loads of savoury spices. Cinnamon, cardamom, cumin, coriander, all the good spices Indian curries are made from. The special spice, this time, was amchur/amchoor (mango powder).

I’ve used amchoor before in chaat masala used with Malai kofta and a warm chickpea and mango salad. It is made from dried green mangoes, conferring a sour tangy flavour, not unlike vinegar or lemon juice. Since I substituted tomato passata for fresh tomatoes, this is a very pantry-friendly recipe when you run out of even the most basic perishables (onions, garlic and lemons) and don’t feel like going grocery shopping when it is snowing in April (!). The cilantro does perk it up, but not necessary.

Anyways, in essence, you are making chickpeas cooked in a nicely flavoured tomato sauce. No fuss, you simply simmer then away for a while as you tend to something else. Like most curries, they make fabulous leftovers and I ended up enjoying them overtop fresh green spinach as a quasi salad.

Do you feel overwhelmed or welcome the challenge of dietary restrictions? :)

As 2013 began, I had a few friends inquire how best to eat kale. Be it resolved to eat more kale? It may be many moons later, but there is no better time than to eat more greens than yesterday. Or if you need a greener boost, how about upcoming St Paddy’s Day? ;)

I had elaborate plans to create a green eating guide, but as I waited, procrastinated, let life happen, others posted great greenery cookingsummaries. Lindsay recently posted videos on how to strip and cook kale. I also found this nice guide from Epicurious. I will not reinvent the wheel but I will continue to share my green eats.

As I told my friends, be persistent. You may not like all greenery preparations right away. Instead of a raw kale salad, try kale chips. Add kale to your soups or stir fries, instead. Or hideblend it into a smoothie or baked good. Slowly integrate them into your diet until you find something you like.

Here is a lengthy list of ideas for numerous greens. Raw, cooked, I’ve got you covered for your greens. Once I started, I just couldn’t keep away any of my favourites. I even limited myself to leafy greens. Cabbage and Brussels sprouts are for another list.

The options with greens are endless. I continually find new recipes and new favourites.

Case in point: this Indian-spiced Chickpeas and Kale. Not authentic Indian but authentically good. Cumin, cardamom and ginger augment garam masala to create a quick dish with chickpeas and kale. A touch of tahini adds a hit of creaminess that transcends its small amount. The greens are wilted in a stir fry but fully flavoured and juicy. Paired with chickpeas, this makes a complete meal.

I made the cupcakes the night before, as Rob was out late for a work gathering. I had an hour before he came home so I whipped together the cupcakes. No baking expert at all, I called my mom to ask how long I had to let the cupcakes cool before I could frost them. At least half an hour, she told me. How long have they been out of the oven? Uh, I still have 15 minutes left in the oven and he’s due back in 45 minutes. She laughed. No frosting tonight. I hid the cupcakes.. and ran the dishwasher with all the dirty dishes.

As I went to bed, I determined the perfect time to make the frosting: the next morning while Rob went to the gym. For some reason, Rob picks his gym day the same day as my rest day. Thursdays. However, this Thursday he decided NOT to go to the gym. GAH!! So, I rushed off to work early so I could leave earlier, too. To frost my cupcakes before dinner. ;)

So that’s my rambly preamble…. but I should not be keeping you in suspense because these cupcakes were winners. We shunned the desserts at the resto in lieu of cupcakes. Not just any cupcakes. Mango cupcakes with a mango buttercream frosting. Booyah! Vegan cupcakes, of course. Whole wheat, no problem (actually you wouldn’t know it, unlike my chocolate avocado cake).

Mango cupcakes sound revolutionary but it isn’t unusual to substitute apple or banana into baked goods. Here, I used mango puree. You could blend your own, or pick up a can of puree of Alphonso mangoes (the sweetest King of Mangoes) to make them moist and sweet. The cupcake base is also spiced with cardamom for an Indian twist. For the frosting, I will admit that I cracked and bought some icing sugar (everything else was from our pantry, including the mango puree). I contemplated making my own icing sugar from coconut sugar but decided against it at the last moment. My substitutions were mainly by using coconut oil. Because if there is one thing that I have a lot of (after beans and kelp noodles), it is coconut oil. Making coconut oil frosting is no new feat, but this was heightened by adding mango puree to it. The solid nature of coconut oil means that you don’t need to add as much icing sugar to achieve a stiff consistency. It was also super easy to pipe. Way easier than when my Mom and I made the royal icing for my bathbomb cupcakes.

A few notes about the recipe: my cupcakes were flat-topped. Nothing the frosting couldn’t fixhide, but I am not sure if that was because I used coconut oil in the batter. Or the spelt? Or the bit of whole wheat pastry flour I finished off? Or the supplemental brown sugar I needed to top off the sugar? (Yes, it was a great pantry emptying cupcake). Who knows but I think it could be the coconut oil. Just thought I’d let you know. Not that anyone noticed. They were definitely a resounding success. I heard them say Best. Cupcakes. Ever. (Thanks, Matt). The magic ingredient wasn’t mango, it was love. :)

I was really tempted this weekend. My parents were over and my Dad surprised me with berries for dessert. He was equally surprised when I shared that I wasn’t eating fruit right now. Have no fear, this will likely be temporary.. unless I enjoy it too much. Think all desserts have to be sweetened? Not true! Gabby shared these delicious carob almond butter cups with me and you would never know they were sweetener-free.

Savoury Indian dishes have fuelled me during my sweetener-free challenge. While I have cooked up quite a few Indian dishes, I still feel like a novice to Indian cooking. Pangal, aviyal, dhokla, they are still foreign to me. I probably don’t even pronounce them properly. Leafing through 660 Curries and 1000 Indian Recipes, I know there are tons of curries and likely 1000s more beyond the pages of these cookbooks.

Thankfully I don’t think I will ever tire of the holy vegan trinity of beans+grains+greens. I eat it every day. These are staples throughout the world. I still have my favouriterepeatercurries, but like to mix things up with seasonal produce.

I am a sucker for creamy red lentils and while it didn’t have the zip that dal bhat delivers, it was a great curry. I find that most curries are a bit too watery for my liking, especially if eaten fresh. So, I have suggested starting with less water. You can always add more to thin it out, but it is kind of a pain to boil that extra water away. It will thicken a bit as leftovers as well. I also ended up using less oil, salt and chili and adding more lime. Definitely season to taste, as I probably could have added more heat with the chile flakes.

Last year, I teased you. I told you about all these delicious meals I was making but not sharing the recipes.

Russian Sauerkraut Soup (Shchi) – This was a favourite recipe and Isa has already shared the recipe here (I loved the book’s smokey version with liquid smoke, coriander seitan, sliced cabbage along with I also added some white beans)

All of the recipes were from Terry Hope Romero’s new book, Vegan Eats World which is available today! And those were only a few of the recipes, since I tested over 30. This is a vegan cookbook geared at international cuisine, from Colombian Coconut Lentil Rice to Moroccan Vegetable Filo Pie (Bisteeya) and (Belgian) Beer Bathed Seitan Stew with Oven Frites (the latter were two of my recipe requests!). Terry tackled fun recipes from around the globe. She uses authentic ingredients while still putting her own spin to the dish.

One of the drawbacks of this cookbook is that she uses authentic ingredients. My cupboard explosion is partially due to Terry’s influence when I bought frozen pandan, Korean pepper flakes, canned jackfruit, freekeh and annatto seeds, among others. I can credit her with discovering many new favourite ingredients, too, including star anise, celeriac and freekeh.

As a recipe tester, I received my cookbook last week. It was captivating to read through the cookbook and discover even more recipes I want to try. There were so many recipes I couldn’t test them all.

Recipes in her book range from fancy to easy weeknight meals. Some are more involved (she has recipes for Afghan Pumpkin Ravioli with Spicy Tomato Sauce and Garlic Yogurt Sauce) or incredibly easy (like Coconut [Black Eyed] Bean Curry (Lobia). The marker of a good cookbook, though, is having repeater recipes. I even photographed this one before when we made it with red lentils instead of green. Lover of all things curry, Rob has adopted this into his Repeater Recipes as a quick and simple meal both of us enjoy. We may have moved across town, from one Little Ethiopia to another, so we have easy access to injera. Terry also has a recipe for (Almost) Instant Injera, along with other dishes to make your own Ethiopian feast.

While I encourage you to pick up your own copy of Vegan Eats World, thankfully, Terry agreed to me sharing her recipe for Ethiopian Lentils in Berbere Sauce (Yemiser W’et) and Berbere Spice Blend. Enjoy!